Welcome to Restaurant Week, sponsored by the Restaurant Association of Metropolitan Washington

We invite you to select an appetizer or half order of pasta for your first course, a pasta or main course for your entrée, and a dessert

Fixed price menu:  Menus are not intended for sharing and they are $35 per person  (not including beverages, tax and gratuity) 

Dishes also available a la carte

 MENU BELOW IS SUBJECT TO CHANGE

 

SALAD – APPETIZER

POMODORO HEIRLOOM 

Heirloom tomato salad, shallots, basil, burrata cheese

FIORI DI ZUCCA 

Fried squash blossoms filled with goat cheese, fava beans, sundried tomatoes, baby kale salad, pickled beech mushrooms

TONNO 

Tuna tartare, baby cucumber, miso dressing, breakfast radish, ginger “spuma”

CAPPESANTE 

Hokkaido sea scallops, pea puree, house cured pork lardo, pickled rainbow carrots, sea urchin sauce

INSALATA DELL’ESTATE 

 Red oak lettuce, watercress,  grilled nectarines,  Marcona almonds,  blood orange dressing 

ZUPPA DI POMODORI  

Chilled grilled tomato soup, watercress sauce, olive and onion sourdough bread

 

PASTA

FETTUCCINE  

Black ink fettuccine, crab meat ragu, preserved okra, heirloom cherry tomatoes

RAVIOLI DEL PLIN 

24 hour slow braised short rib ravioli, short rib sauce, fresh herbs

CHITARRA 

Whole wheat chitarra, organic grape tomato sauce, garlic, Tuscan olive oil, basil

PAPPARDELLE 

Chanterelle mushroom ragu, duck confit, baby chard, savory

RISOTTO   (add $12 for Restaurant Week)                                                                    Maine lobster risotto, roasted garlic, basil, fresh ricotta

 

MAIN COURSE

STEEL HEAD TROUT 

Scottish trout, white wine braised baby fennel, golden beet gazpacho

BRANZINO 

Mediterranean seabass, zucchini in scapece, Castelvetrano olives, tomato water

PESCE ALLA GRIGLIA 

Daily selection of fresh fish, simply grilled, served over the Chef’s daily selection of vegetables

MAIALE 

Berkshire pork loin, herb crusted, cannellini bean salad, red cabbage puree, pork/apricot sauce

FILETTO  (add $12 for Restaurant Week)

Grilled beef tenderloin, chanterelle mushrooms, charred artichoke puree, nepitella, foie gras sauce

COSTOLETTA DI VITELLO (add $14 for Restaurant Week)

Grilled veal chop, tomato & eggplant relish, Barolo wine-savory sauce

                                                                   

DESSERT

TOSCA’S TIRAMISU 12

Served in a glass; mascarpone cream, coffee-soaked sponge cake and chocolate chips,topped with warm marsala zabaglione

CREMOSO AL CIOCCOLATO  12

Dark chocolate cake, espresso cream,  whipped white chocolate ganache, milk chocolate gelato

BOCCONE DOLCE  $12

Crunchy meringue, lime mascarpone whip, fresh blueberries & raspberries, raspberry sorbet

SORBETTO FATTO IN CASA 10

House made sorbet of the day with fresh berries